Winery WedekindRoter Hang Riesling Trocken
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the Roter Hang Riesling Trocken from the Winery Wedekind
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Roter Hang Riesling Trocken of Winery Wedekind in the region of Rheinhessen is a with a nice freshness.
Food and wine pairings with Roter Hang Riesling Trocken
Pairings that work perfectly with Roter Hang Riesling Trocken
Original food and wine pairings with Roter Hang Riesling Trocken
The Roter Hang Riesling Trocken of Winery Wedekind matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of pasta carbonara, barbecued lobster or jambalaya (louisiana).
Details and technical informations about Winery Wedekind's Roter Hang Riesling Trocken.
Discover the grape variety: Riesling
Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.
Last vintages of this wine
The best vintages of Roter Hang Riesling Trocken from Winery Wedekind are 2016, 0
Informations about the Winery Wedekind
The Winery Wedekind is one of of the world's greatest estates. It offers 29 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
